When winter doldrums hit the salad bowl, when lettuce sports sky-high prices, don't despair: The produce department boasts a wealth of dark leafy greens to perk up your plate, your nutrient intake and your taste buds. Tender greens are rarely bitter, although some are spicy, and don't take long to cook. Be careful not to overcook your greens.

Sauteed Greens with Peppers

4 pounds winter greens (kale, chard, beet greens, collards or mustard greens or a mixture), rinsed and torn into bite-sized pieces
4 tablespoons olive oil
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup minced onion
1 (6-ounce) jar roasted pepper, drained
2 cloves garlic, minced
Salt, to taste
1 teaspoon crushed red pepper flakes

1. In large saucepan, boil greens in water for about three minutes, just until wilted; drain well and set aside.
2. In large skillet, heat one tablespoon of olive oil over high heat, saute bread crumbs and cheese until browned. Remove to small bowl and set aside.
3. Add one tablespoon oil to skillet; saute onion until tender, about 4 to 5 minutes; add red pepper and garlic to skillet and saute 2 to 3 minutes; remove to serving bowl.
4. Heat remaining oil and saute greens for one minute to heat through; remove to serving bowl, toss with onion mixture, top with reserved crumb mixture, season with red pepper flakes and salt and serve immediately.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.